Prep Time::15 mins
Cook Time::10 mins
Total Time::25 mins
Servings::6
Ingredients
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2 cups almond milk
2 tablespoons distilled white vinegar
5 tablespoons water
2 tablespoons flaxseed meal
2 cups all-purpose flour
2 tablespoons coconut sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup pumpkin purée
2 tablespoons coconut oil
¼ cup chopped pecans, toasted
Directions
Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal in a bowl; set aside until gelatinous, about 5 minutes.
Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; stir in almond milk mixture, flaxseed meal mixture, pumpkin purée, and coconut oil until well blended. Fold in pecans.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.